Tiropitakia (Little Cheese Pies)

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

These can be made ahead and frozen for a quick snack when unexpected company shows up. Just tack on a few minutes to the baking time to compensate for their being frozen.

Ingredients Nutrition


  1. Crumble or mash the feta cheese with a fork.
  2. Add the grated cheese, parsley, eggs and pepper.
  3. Cut pastry sheets in strips about 2x12 inches.
  4. Stack them one on top of the other to prevent From drying.
  5. Brush a strip of phyllo with melted butter, lay another strip on top and brush that one with butter too.
  6. Put one teaspoon of the filling on the short end of the strip, facing you, and fold over one corner to make a triangle.
  7. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. (Remember how we were taught to fold a flag into a triangular shape? Think of that as you keep folding the dough over. You should have a nice, neat, triangular packet.)
  8. Proceed in this manner with remaining pastry strips and filling until all are used.
  9. Put"tiropitakia" on a buttered baking sheet, brush generously with melted butter and bake in a moderate oven for 15-20 minutes or until golden brown.
  10. Serve hot.
  11. You can also make these ahead, put on a baking sheet and freeze, unbaked. When frozen, just keep them in a ziploc bag and you can have tiropitakia at a moment's notice. Just add 5 more minutes to the baking time if you're using frozen ones.
Most Helpful

These appetizers are A1 - I baked mine from frozen in a 350F oven on a baking stone for 25 minutes - I watched that they were baking evenly and moved them around. Two points: be generous with the butter on each layer and on top but don't slather it on and use a full tsp of filling in each - If you don't you will find they can be a bit dry. I love the parsley flavor with the cheese. I have always made spinach & Feta Phyllo's. The folding of each appie gets tedious but they are worth every bit of effort - get someone to help you! Thanks Evelyn for a really great appie addition - I have taken a photo and if it turns out I will post it later

Bergy November 16, 2003

I thought these were really good and easy to make. I did use parsley and mint. I thought the mint was a great addition!! I used feta and ricotta cheese. The only thing I didn't like, was since the pan was buttered, when they came out, I needed to rest them on a paper towel to blot up all the extra butter. Otherwise, I felt like it was doing a slip and slide of my lips! I did freeze half so I am excited to see how they turn out!

Everything Sweet July 26, 2009

These were one of the appetizers I made for my daughters wedding, I wanted to be able to make everything ahead of time and freeze them, so this recipe fit the bill. They are pretty easy and they were a big hit. I also made them for a baby shower I recently hosted, luckily I had the forthought to print the recipe and bring it along, because I just knew I would be asked for it! I made an extra batch to keep in my freezer just in case!!! Thanks Evelyn, I can count on you for great recipes

Lois M August 20, 2007